My Secret Cookie Ingredient

In addition to learning about whole foods and their nutritional properties, I enjoy experimenting in the kitchen. And, it's partly out of necessity.

We don't have vegan, vegetarian or whole foods restaurants in my neck of the woods. If you want to avoid processed foods, fried foods or unnecessary calories, you need to get crafty in the kitchen. Luckily, I look forward to my "kitchen time" each day.

My Secret Ingredient: Raw Sugar

Raw Sugar
Photo by Fritzs, Wikimedia Commons
My most recent unexpected discovery is the baking quality of raw sugar. Everyday all-purpose baking sugar gets processed with chemicals to create a pure white, even-textured sweetener. A package of raw sugar contains uneven granules of honey-colored sugar cane. Although raw sugar isn't a true whole food, it's much closer to natural sugar cane than white sugar.

Using Raw Sugar

Sprinkling raw sugar atop a homemade apple pie gives it a rustic look. The oversized sugar granules add a tasty, sweet crunch to the top of blueberry muffin. And my personal favorite: Cookies baked with raw sugar stay thicker than those made with brown or white sugar. If you like a dense chocolate chip cookie, substitute raw sugar in your next batch.

Magically, when I made my first pumpkin pie of the season with raw sugar it turned out perfect. I was unsure if the large granules would melt. Pumpkin pie should have a creamy, smooth filling. The raw sugar didn't let me down.

Although I could sing praises about raw sugar all day long, it's still best enjoyed in moderation. But, if you need a recommendation for a calorie-free sweetener, try my other kitchen buddy, stevia.

Until Next Time,
Choose Healthy!

Angela

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